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Double Chocolate Muffins

How to make Double Chocolate Muffins:

Quantity

Ingredients
200g (7 oz) Plain flour
25g (1 oz) Cocoa powder, plus extra for dusting
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
115g (4 oz) Caster sugar
185g (6.5 oz) White chocolate, broken
2 Eggs
100 ml (3.5 fl oz) Sunflower oil
225ml (8 fl oz) Milk
Double chocolate muffin


Method
Preheat the oven to 200C, 400F, gas mark 6. Place cake cases into a 12 hole cake tin. Sift the flour, cocoa, baking powder and cinnamon into a large bowl. Stir in the sugar and 125g (4.5 oz) of the white chocolate. Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk. Stir into the dry ingredients until blended. Spoon into cake cases, filling each to three-quarters full. Bake in the oven for 20 minutes. When cool, melt the remaining white chocolate over a bowl of simmering water and spread over each muffin. Leave to set, then dust the tops of the Double Chocolate Muffins with cocoa powder.

 

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